Grilled Chicken Vindaloo and Naan

Tonight's meal was going to be lasagna, but somehow it evolved to this tasty Indian feast. We had grilled chicken vindaloo, grilled tofu vindaloo, fresh naan, grilled summer squash and zucchini, asparagus, and basmati rice. There were also homemade mango chutney and raita. Mango Chutney 2 Champagne or Ataulfo mangoes, peeled, cored, and diced (they don't have to be perfectly ripe) 1/2 c chopped onion 1 tsp minced jalapeno (or more, to taste) 3 Tbs fresh lime juice 3 Tbs each finely chopped fresh mint and cilantro 1-2 tsp freshly grated or ground ginger 2 tsp brown sugar 1 tsp cumin, quickly toasted in a pan salt In a saute pan, combine all the ingredients and bring to a boil. Turn down the heat and let just barely simmer til the mixture has thickened slightly. Taste, and adjust the seasonings. You might want to double this, because it will be eaten--and quickly. I made this last night and there's only a skimpy tablespoon left. - Posted using BlogPress from my iPhone

Mango Chicken Curry

Mango + chicken + curry + rice = good. Really good. I fell into this recipe tonight, lacking any other ideas. I'd seen it recently in the Washington Post and was intrigued by both the flavors and the promise of a quick meal. While it wasn't quite 30 minutes, as the chicken had to defrost and champagne mangoes take a bit longer to cut up, it certainly wasn't long for a dish this good. I will definitely be making this again, but in the future I'm going to up the spice a bit and maybe add some toasted cashews for crunch.